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Kale and Potato Soup with Turkey Sausage is an easy, hearty soup made with kale, potatoes, carrots and turkey or chicken sausage.
Kale and Potato Soup with Turkey Sausage
This quick and easy soup is the perfect one-pot meal, and a tasty way to enjoy kale, which is high in vitamins K, A and C with both antioxidant and anti-inflammatory benefits. Great for dinner, or meal prep if you like batch cooking because this recipe is freezer-friendly and tastes great reheated. A few more hearty soup recipes are Leftover Ham Bone Soup with Potatoes and Cabbage, Chicken Soup with Spinach and Whole Wheat Acini di Pepe and Chicken Sweet Potato and Kale Soup.
Cooking Tips and Variations
- This soup will taste as good as the sausage you purchase. So, be sure to find an Italian turkey or chicken sausage that you like.
- Spicy sausage or Cajun-style Andouille sausage would be great if you want a little more heat.
- To make this vegetarian, you can swap the sausage for vegetarian sausage and vegetable broth.
- To freeze, transfer to a freezer-safe container and freeze. Reheat by thawing overnight in the refrigerator then reheat on the stove or microwave.
- You can swap the potatoes for canned white beans.
- Try swapping the kale for escarole or Swiss chard.
More Soups Recipes:
- Creamy Roasted Cauliflower Chowder
- Red Lentil Soup with Spinach
- Chicken and Avocado Soup
- Spinach Tortellini en Brodo
- Macaroni and Cheese Soup with Broccoli
Kale and Potato Soup with Turkey Sausage
Kale and Potato Soup with Turkey Sausage is an easy, hearty soup made with kale, potatoes, carrots and turkey or chicken sausage.
Yield: 6 servings
Serving Size: 1 2/3 cups
Ingredients
- 14 oz Italian chicken or turkey sausage*
- 8 cups 1/2 bunch kale, stems removed, leaves shredded
- 1 tsp olive oil
- 1 onion, chopped
- 1 medium carrot, sliced
- 4 cloves garlic, chopped
- 8 cups reduced-sodium chicken broth
- 2 cups water
- 3 medium red potatoes, peeled diced into 1/4 inch pieces
- 1 pinch dried red pepper flakes
- 1/4 teaspoon fresh ground pepper
- kosher salt, to taste
Instructions
- In a large Dutch oven or pot, cook sausage over medium-low heat until browned, about 10 minutes.
- Remove from pot, let cool and cut into thin slices.
- Add oil, onions and carrots; cook on medium until soft, about 5 minutes. Add garlic and cook 1 minute more.
- Add broth, water, black pepper, sausage, potatoes, red pepper flakes and bring to a boil.
- Cook, covered for about 10 to 15 minutes. Add kale and cook partially covered until the potatoes are tender, about 5-6 minutes. Adjust salt if needed.
Last Step:
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Makes 10 cups.
*check labels for Whole30.
Nutrition
Serving: 1 2/3 cups, Calories: 232 kcal, Carbohydrates: 31 g, Protein: 19 g, Fat: 4 g, Saturated Fat: 0.2 g, Sodium: 647 mg, Fiber: 5.5 g, Sugar: 3 g
Loved this! Used sweet potatoes and added a Parmesan rind while it simmered
Of the few dozen Skinnytaste recipes I’ve tried, this soup is my favorite. I’ve made it many times because I crave the flavors this soup offers. I add my own “Italian sausage” spice mix to lean ground turkey (usually cheaper than buying prepared Italian turkey sausage) and use Better than Bouillon low-sodium veg broth. Sometimes I forego the potatoes altogether and add double carrots instead because their sweetness, to me, is what makes this soup so damn delicious. The hard part is not eating three servings!
I absolutely love this soup. I’ve made this more times than any other Skinny taste recipe. It’s light and yet still hearty and very flavorful. I always increase the amount of onions and carrots and use roasted veg broth instead of chicken. Yum to the max!
Can you use sweet potatoes?
This soup is really good! I used a full pack of turkey sausage and more potatoes than recipe called for. I didn’t think it needed the water. Very filling! Would be great served with garlic bread. Will definitely make again!
Made this again last night, and it’s wonderful as always. I added feta on top this time, and it was a lovely addition.
It’s healthy which I like, and even though I am not a kale fan it’s palatable in this recipe. Thank you for shraring!
Ahhhhmazing soup! Even my meat and potatoes guy loved it and it was delicious paired with a multigrain roll. Perfect for a cold, 20 degree winter night!
I did make a few minor changes:
-sliced sausage prior to cooking in order to sear slices on all sides
-2x the carrots
– a few pinches of dried thyme and parsley from my garden + herbs de provence for added flavor
Otherwise excellent base recipe. Thank you for all your hard work Gina!
I don’t know if it was because I made my own chicken broth (only second time doing it!), but this was one of the best soups I’ve ever had. I probably added 1-2 cups less chicken broth, and glad I did since it seemed to be a perfect ratio of liquid and chunky ingredients. I do love a good soup! I used chicken and apple sausages instead of turkey. So comforting and just perfect. Can’t wait for lunch tomorrow!
I don’t have sausage but ground fajita flavored chicken. Regular potatoes and some cauliflower can that replace potatoes?
We made some adjustments to the this recipe. Didn’t add the water at all. We added a couple of more carrots and more red pepper flakes. I would suggest cutting the sausage into smaller bits as that’s how I prefer it rather than taking a big bite of a sausage. Used precooked Aidells precooked Italian chicken sausage which gave it a lot of flavor.
Super tasty! We used Boars Head Robust Italian Chicken Sausage. Great flavor.
Some modifications –
Upped the carrots (2-3)
Omitted the 2c water
Added a huge spoon of garlic
Used sweet potatoes (2-3) instead of red potatoes
Omitted the red pepper flakes since couldn’t find ours
Bought the wrong kind of sausage and had to replace kale with spinach (not as popular in Germany) but this recipe still turned out excellent!!! Very happy!
Delicious. Definitely recommend this recipe.
Gina,
I’ve made many of your recipes and they all turned out great including this one! I did not add the 2 cups of water and upped the spices.
When I told my daughter what we were having for dinner she rolled her eyes and said “oh yum….” To her surprise she really liked it and had two helpings !
I am going to make it again using the IP and andouile sausage. Are there any suggestions for making it in the IP?
Thanks again,
Mari
I enjoyed this soup, but it’s not my favorite one on here. It’s a 0° day so I thought something warm and hearty sounded good. I used Al Fresco chicken sausage with sun-dried tomato, tomato and basil as the sausage option. I’m the only one in family that likes it spicy so omitted a spicy sausage option. I did not remove casings on sausage and they ballooned a bit while soup was boiling. They look a little like mini hamburgers now!
Building the recipe from there I did get the Five points on blue like Gina. Not bad for a tasty lunch. I did crave some bacon in it so I might try to sub beans for potatoes (as she suggests) to add some center cut bacon. All in all I will make again. Thanks Gina!